You’ll need a tart pan for this -- the kind that has removable sides.
- 2 and 1/2 sticks unsalted butter at room temperature
- 1 cup granulated sugar
- 1 and 1/2 teaspoons finely grated lemon peel -- I buy bags of organic lemons during the summertime when they are less expensive and zest and juice them and freeze the zest and juice in separate containers, so I always have some on hand.
- 2 eggs, room temperature
- 1 and 1/4 cups flour
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 and 1/4 cups blanched almonds, finely ground
- 2/3 cup raspberry preserves
Preheat the oven to 325 degrees. Cream butter and sugar together. Add the grated zest and eggs and mix well.
Mix the flour, spices and salt together in a separate bowl. Add flour mixture and almonds to the butter mixture and blend thoroughly.
Pat half of this mixture into a 9 inch tart pan. Spread the raspberry preserves to within 1/2 inch of the sides.
Transfer the remaining dough to a pastry bag and form a ring around the edge of the pan and then squeeze a lattice crust on the top of the preserves.
Bake in the middle of the oven for 50 minutes. Cool in the pan for about 20 minutes and then carefully remove the sides of the tart pan.